A Simple One Pan Healthy Ground Beef Pasta for Busy Nights

You want a fast dinner. You want a tasty dinner. You want less cleanup. This One Pan Healthy Ground Beef Pasta gives you all three. You toss everything in one pan. You cook it on the stove. You serve it hot. You feel good about it.

This recipe uses everyday items you likely keep at home. Ground beef adds protein. Pasta shells give comfort. Diced tomatoes add bright flavor. Spinach adds color and greens. Onion and garlic add depth. Beef broth ties it all together. Olive oil, salt, and pepper finish the dish.

You need only one pan. You do not boil pasta in a separate pot. The pasta cooks right in the sauce. The starch from the pasta thickens the liquid. The beef and tomatoes flavor the broth. The result tastes rich, cozy, and fresh.

This dish fits a weeknight. It also works for meal prep. It feeds the family. It warms up well for lunch the next day. You can change the herbs, heat, and mix-ins. You can swap the protein. You can use different pasta shapes. You can add more vegetables. You can make it your own.

You do not need special skills. You chop, you stir, you simmer, and you serve. That is it. The steps stay clear and simple. You get a balanced bowl with protein, carbs, and veggies. You can top it with cheese if you want. You can keep it dairy-free if you prefer.

You can cook this in about 30 to 35 minutes. You brown the beef. You add the liquid and pasta. You simmer until the pasta turns tender. You stir in spinach at the end. You season to taste. You eat. You smile. You wash one pan.

Let’s walk through why this One Pan Healthy Ground Beef Pasta belongs in your weekly plan, how to make it, how to serve it, how to store it, and how to tweak it to fit your taste.

Why Make This Recipe

It saves time. You cook everything in one pan from start to finish.
It cuts cleanup. You do not use a separate pot to boil pasta.
It tastes great. Beef, tomatoes, onion, garlic, and broth make a rich base. Spinach adds a fresh finish.
It uses simple ingredients. You likely have most of them in your kitchen right now.
It feels balanced. You get protein, carbs, and veggies in one bowl.
It works for a crowd. You can double it in a large pan or Dutch oven.
It fits meal prep. You pack leftovers for easy lunches or quick dinners.
It adapts well. You can swap beef for turkey or chicken. You can change the pasta. You can add more vegetables.
It costs less. You use budget-friendly items to feed the whole family.
It pleases kids and adults. The flavors stay simple, cozy, and familiar.
It works year-round. It feels hearty in winter and fresh in summer with light toppings.
It scales down. You can halve the recipe for a smaller household.

How to Make One Pan Healthy Ground Beef Pasta

You cook this dish on the stove in a large, wide pan. A deep skillet or sauté pan with a lid works best. A Dutch oven also works well. The wide base helps you brown the beef. The deep sides help you hold the liquid and pasta.

Follow these simple steps:

Prep your items first. Chop the onion. Mince the garlic. Open the can of diced tomatoes. Measure the broth. Rinse the spinach if needed. Keep the pasta shells nearby.
Heat the pan first. Add a drizzle of olive oil. Warm it over medium heat until it shimmers.
Soften the onion and garlic. Add them to the pan. Stir often. Cook until soft and fragrant. This step builds flavor.
Brown the beef. Add the ground beef to the pan. Break it up with a spoon. Spread it out so it sears, not steams. Stir and cook until browned. If the beef releases a lot of fat, you can spoon off a little. Leave some for flavor.
Deglaze with liquids. Add the diced tomatoes and beef broth. Stir and scrape the bottom to loosen any browned bits. Those bits add deep flavor to the sauce.
Add the pasta. Stir in the pasta shells. Make sure the pasta sits mostly under the liquid. Add a splash more broth or water if needed.
Bring to a boil, then simmer. Turn the heat up to bring the pan to a gentle boil. Then reduce the heat to a steady simmer. Cover the pan if needed to hold moisture. Stir often so the pasta does not stick to the bottom.
Cook the pasta to tender. Taste a shell after about 10 minutes. Keep simmering until the pasta turns al dente to tender, usually 12 to 14 minutes, depending on the brand and shape. Add small splashes of broth or water if the pan looks dry before the pasta finishes.
Add spinach at the end. Stir in the spinach. The heat will wilt it fast, in about 1 to 2 minutes.
Season and serve. Taste. Add salt and pepper. Adjust to your liking. Serve warm right from the pan.

Helpful notes:

The pasta cooks in the sauce, so it absorbs lots of flavor. It also releases starch that thickens the liquid. The sauce will look soupy at first. It will thicken as the pasta cooks and rests.
Stir often. This prevents sticking and promotes even cooking.
Keep the heat low once you add the pasta. A gentle simmer gives you tender pasta and a silky sauce.
If you like a looser sauce, add a splash more broth at the end. If you like a thicker sauce, simmer uncovered for a minute or two more.
Finish with a drizzle of olive oil for shine and flavor if you like.

Ingredients:

1 lb ground beef
8 oz pasta shells
2 cups spinach
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 cup beef broth
Salt and pepper to taste
Olive oil

Directions:

In a large pan, heat olive oil over medium heat.
Add chopped onion and minced garlic, cooking until soft.
Add the ground beef, cooking until browned.
Stir in the diced tomatoes, beef broth, and pasta shells.
Bring to a boil, then reduce the heat and let simmer until pasta is cooked.
Add spinach and mix until wilted.
Season with salt and pepper to taste.
Serve warm.

How to Serve One Pan Healthy Ground Beef Pasta

You can serve this pasta straight from the pan. It looks rustic and inviting. It tastes best hot and fresh. Try these simple ideas:

Add fresh toppings. Sprinkle chopped parsley or basil. Grate Parmesan or Pecorino if you want a cheesy touch. Add a pinch of red pepper flakes for heat.
Brighten the dish. Squeeze a little lemon juice over each bowl. Zest a little lemon on top for a fresh pop.
Make it creamy. Stir in a spoon of Greek yogurt or a splash of cream at the end for a silky finish.
Add crunch on the side. Serve with garlic bread, toasted baguette, or a simple green salad.
Keep it light. Pair it with steamed veggies or a crisp cucumber salad.
Make it a full spread. Offer a small dish of olives, extra olive oil, a pepper grinder, and grated cheese at the table so everyone can finish their bowl their way.
Pack for lunch. Spoon into containers. Add extra spinach on top. It will wilt when you reheat.

Portion guide:

For four people, serve large bowls.
For six people, add a side salad and bread.
For kids, cut the spinach smaller and use smaller pasta shells if you like.

How to Store One Pan Healthy Ground Beef Pasta

Store leftovers safely and keep the best texture with these steps:

Cool quickly. Let the pasta cool at room temperature for about 15 to 20 minutes. Do not leave it out longer than 2 hours.
Use airtight containers. Spoon the pasta into shallow containers. This helps it cool evenly.
Refrigerate. Store in the fridge for up to 3 to 4 days.
Reheat on the stove. Place the pasta in a pan over low heat. Add a splash of water or broth to loosen the sauce. Stir until hot.
Reheat in the microwave. Cover the bowl loosely. Heat in short bursts, 45 to 60 seconds at a time, stirring between bursts. Add a splash of water if it looks dry.
Freeze if needed. You can freeze it for up to 2 to 3 months. The pasta may soften after thawing, but the flavor stays good.
Thaw safely. Move the container from freezer to fridge for a slow thaw overnight. Reheat with a splash of liquid.
Refresh before serving. Add a drizzle of olive oil, a squeeze of lemon, or a sprinkle of cheese to wake up the flavors after storing.

Tips to Make One Pan Healthy Ground Beef Pasta

Use a wide pan. A large skillet or Dutch oven gives you space to brown the beef and stir the pasta.
Choose lean beef. Use 90% lean if you want less grease. Drain extra fat if needed.
Brown the beef well. Spread it out. Let it sear before stirring. Browning adds flavor.
Soften onion and garlic first. Give them a few minutes to turn sweet and fragrant before adding beef.
Season in layers. Add a pinch of salt when you cook the onion. Taste and adjust at the end.
Deglaze the pan. Scrape up browned bits when you add tomatoes and broth. Those bits make the sauce deeper.
Submerge the pasta. Make sure the shells sit mostly in liquid so they cook evenly.
Stir often. Stir every few minutes to prevent sticking and to help the pasta cook evenly.
Keep a gentle simmer. Boiling hard can break the pasta and dry out the sauce. A gentle simmer cooks it just right.
Adjust liquid as needed. If the pan looks dry before the pasta softens, add small splashes of broth or water.
Do not overcook the pasta. Taste a shell early. Stop when it feels al dente or just tender.
Add spinach at the end. Stir it in off the heat or over low heat so it wilts but stays bright green.
Finish with freshness. Add a drizzle of olive oil or a squeeze of lemon right before serving.
Add heat if you like. Sprinkle red pepper flakes with the salt and pepper.
Keep leftovers moist. Add a splash of water or broth before reheating to loosen the sauce.
Double the batch. Use a larger pot and add a little extra broth if you cook more pasta.
Make it cheesy. Stir in grated Parmesan at the end for a creamy, savory finish.
Check salt last. Broth and tomatoes contain salt. Taste before you add more.

Variation (if any)

You can keep the base the same and change small parts to suit your taste or pantry:

Change the protein:
- Use ground turkey or chicken for a lighter twist.
- Use Italian sausage (mild or hot) for extra flavor.
- Use a half-beef, half-turkey mix for balance.
Change the pasta:
- Use elbows, rotini, penne, or small shells. Choose similar cook times.
- Use whole wheat pasta for more fiber. Add a little more liquid as needed.
- Use gluten-free pasta. Stir gently and monitor cook time, as it can soften faster.
Change the greens:
- Swap spinach for kale, chard, or arugula. Chop tougher greens small and add a few minutes earlier so they soften.
- Add frozen peas at the end for sweetness.
Boost the veggies:
- Stir in diced bell peppers, mushrooms, or zucchini when you cook the onion.
- Grate carrot for a hint of natural sweetness.
- Add corn for a pop of color and texture.
Add herbs and spices:
- Add dried oregano, basil, or Italian seasoning with the tomatoes.
- Add smoked paprika for depth.
- Add red pepper flakes for heat.
Make it creamy or cheesy:
- Stir in a splash of cream or half-and-half at the end.
- Add shredded mozzarella or cheddar and let it melt.
- Fold in a spoon of ricotta for a silky texture.
Brighten the sauce:
- Add a splash of balsamic vinegar for a sweet tang.
- Add a squeeze of lemon or a teaspoon of lemon zest before serving.
Broth swaps:
- Use chicken or vegetable broth if you do not have beef broth. The flavor will change slightly but still taste great.
Tomato twists:
- Use fire-roasted diced tomatoes for a smoky note.
- Use diced tomatoes with green chilies for a mild kick.
Lower-carb ideas:
- Use half pasta and half cauliflower florets. Add the cauliflower when you add the pasta.
- Stir in spiralized zucchini at the very end and cook for 1 to 2 minutes to keep it firm.
One-pan baked finish:
- After the pasta cooks, top with cheese and broil for 1 to 2 minutes for a bubbly top. Watch closely.

FAQs (minimum three FAQ)

Can I use a different pasta shape?
Yes. Use penne, rotini, elbows, or small shells. Choose a size with a similar cook time. Check a piece early and add a bit more liquid if needed.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well. Brown it the same way. Add a little extra olive oil if the turkey feels very lean and dry.
Can I add more vegetables?
Yes. Add diced bell pepper, mushrooms, zucchini, or grated carrot. Cook them with the onion and garlic to soften before you add beef.
What if my pasta soaks up all the liquid before it cooks?
Add small splashes of broth or water. Stir and keep a gentle simmer until the pasta turns tender.
How do I keep the pasta from sticking to the pan?
Stir often. Keep the heat at a gentle simmer. Make sure there is enough liquid. Use a wide pan with a good nonstick surface or a well-seasoned pan.
Can I make this ahead?
Yes. Cook it, cool it, and store it in the fridge for 3 to 4 days. Reheat with a splash of water or broth. Add fresh spinach at reheat time if you want a brighter look.
Does this freeze well?
You can freeze it for 2 to 3 months. The pasta will soften a bit after thawing, but the flavor stays good. Reheat gently and add a splash of liquid.
Can I make it dairy-free?
Yes. The base recipe contains no dairy. Skip cheese toppings if you want to keep it dairy-free.
How can I make it spicier?
Add red pepper flakes with the salt and pepper. You can also use diced tomatoes with green chilies or a pinch of cayenne.
What pan should I use?
Use a large, deep skillet or a Dutch oven. A wide surface helps you brown the beef and cook the pasta evenly.
How long does it take to cook?
About 30 to 35 minutes total. Browning and softening the aromatics take about 8 to 10 minutes. Simmering the pasta takes about 12 to 14 minutes, depending on the shape.
Can I use water instead of broth?
Yes. Broth adds more flavor, but water works in a pinch. Taste and adjust salt at the end.
Can I add cheese?
Yes. Stir in grated Parmesan at the end or sprinkle it on top when serving. You can also add shredded mozzarella and let it melt.
Can I double the recipe?
Yes. Use a larger pot. Add a bit more broth and stir often so the pasta cooks evenly.

With these simple steps, tips, and tweaks, you can make One Pan Healthy Ground Beef Pasta any night of the week. You get comfort in a bowl, minimal cleanup, and lots of room to play with flavors. Enjoy every warm, hearty bite.

One Pan Healthy Ground Beef Pasta

Author: amanda-hart
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Dairy-free

Description

A quick and easy one-pan dish combining ground beef, pasta, tomatoes, and spinach for a healthy weeknight meal.

Ingredients

Scale

1 lb ground beef
8 oz pasta shells
2 cups spinach
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 cup beef broth
Salt and pepper to taste
Olive oil

Instructions

In a large pan, heat olive oil over medium heat.
Add chopped onion and minced garlic, cooking until soft.
Add the ground beef, cooking until browned.
Stir in the diced tomatoes, beef broth, and pasta shells.
Bring to a boil, then reduce the heat and let simmer until pasta is cooked.
Add spinach and mix until wilted.
Season with salt and pepper to taste.
Serve warm.

Notes

To keep leftovers moist, add a splash of water or broth before reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 500mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg

Keywords: ground beef, pasta, one pan, healthy dinner, quick meal